Rapeseed proteins for technical applications: Processing, isolation, modification and functional properties – A review

Fetzer, Andreas; Müller, Klaus; Schmid, Markus; Eisner, Peter

doi:10.1016/j.indcrop.2020.112986

Cited by 50 publications

(22 citation statements)

References 144 publications

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“…The protein meal resulting from oil extraction is currently almost exclusively used as animal feed since the food industry is still often encountering diverse challenges, e.g. undesirable flavour/colour, functional properties of the proteins, etc., when using the protein fraction (Wanasundara et al., 2016; Chmielewska et al., 2020; Fetzer et al., 2020).…”

Section: Assessmentmentioning

confidence: 99%

Assessment of genetically modified oilseed rape 73496 for food and feed uses, under Regulation (EC) No 1829/2003 (application EFSA‐GMO‐NL‐2012‐109)

Naegeli¹,

Bresson²,

Dalmay³

et al. 2021

EFS2

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Oilseed rape 73496 was developed to confer tolerance to the herbicidal active substance glyphosate through the expression of the glyphosate acetyltransferase protein GAT4621. The molecular characterisation data and bioinformatic analyses identify no issues requiring food/feed safety assessment. None of the identified differences between oilseed rape 73496 and its conventional counterpart in the agronomic/phenotypic endpoints tested needs further assessment. Differences identified in seed composition of oilseed rape 73496 as compared to its conventional counterpart raise no safety and nutritional concerns in the context of the scope of this application. No safety concerns are identified regarding toxicity and allergenicity of the GAT4621 protein as expressed in oilseed rape 73496. No evidence is found that the genetic modification would change the overall allergenicity of oilseed rape 73496. Based on the outcome of the comparative and nutritional assessments, the consumption of oilseed rape 73496 does not represent any nutritional concern, in the context of the scope of this application. The implementation of a post-market monitoring plan is recommended to confirm the predicted consumption data and to verify that the conditions of use are those considered during the pre-market risk assessment. In the case of accidental release of viable oilseed rape 73496 seeds into the environment, oilseed rape 73496 would not raise environmental safety concerns. The post-market environmental monitoring plan and reporting intervals are in line with the intended uses of oilseed rape 73496. The GMO Panel concludes that oilseed rape 73496, as described in this application, is as safe as its conventional counterpart and the non-genetically modified oilseed rape reference varieties tested with respect to potential effects on human and animal health and the environment.

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Section: Assessmentmentioning

confidence: 99%

Assessment of genetically modified oilseed rape 73496 for food and feed uses, under Regulation (EC) No 1829/2003 (application EFSA‐GMO‐NL‐2012‐109)

Naegeli¹,

Bresson²,

Dalmay³

et al. 2021

EFS2

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“…Meanwhile, in pea, albumin and globulin represent 10-20% and 70-80% of the total seed protein, respectively [20]. Rapeseed protein is also renowned for having a well-balanced amino acid composition [21,22], as well as indications that the proteins are technologically useful [23][24][25]. All these factors point to rapeseed meal being a viable source of high-quality protein for use in the food processing sector.…”

Section: Introductionmentioning

confidence: 99%

“…In our previous study, meat analogs were successfully developed from hemp protein concentrate, which could substitute soy protein isolate up to 80% [26]. Numerous studies on rapeseed have been conducted in the past, including isolation processes, anti-nutritional component reduction, physicochemical and functional characteristics investigation, as well as nutritional aspects [21][22][23][24][27][28][29][30][31][32]. In the late 1970s, Kozlowska et al [31] studied the structures of textured plant protein preparations such as flour and concentrates derived from soybean and rapeseed, as well as blends made by extrusion-cooking rapeseed concentrate and soybean flour in a 1:1 ratio under high-and low-pressure conditions.…”

Section: Introductionmentioning

confidence: 99%

Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking

Zahari

Ferawati

Purhagen

et al. 2021

Foods

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Rapeseed protein is not currently utilized for food applications, although it has excellent physicochemical, functional, and nutritional properties similar to soy protein. Thus, the goal of this study was to create new plant-based extrudates for application as high-moisture meat analogs from a 50:50 blend of rapeseed protein concentrate (RPC) and yellow pea isolate (YPI) using high-moisture-extrusion (HME) cooking with a twin-screw extruder to gain a better understanding of the properties of the protein powders and resulting extrudates. The effects of extrusion processing parameters such as moisture content (60%, 63%, 65%, 70%), screw speed (500, 700, and 900 rpm), and a barrel temperature profile of 40–80–130–150 °C on the extrudates’ characteristics were studied. When compared to the effect of varying screw speeds, targeted moisture content had a larger impact on textural characteristics. The extrudates had a greater hardness at the same moisture content when the screw speed was reduced. The specific mechanical energy (SME) increased as the screw speed increased, while increased moisture content resulted in a small reduction in SME. The lightness (L*) of most samples was found to increase as the target moisture content increased from 60% to 70%. The RPC:YPI blend was equivalent to proteins produced from other sources and comparable to the FAO/WHO standard requirements.

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“…Растительные белки находят применение при производстве пищевых продуктов в качестве ингредиентов питательной, технологической и лечебно-профилактической значимости благодаря присущим им уникальным функциональным свойствам [6,7].…”

unclassified

Investigation of the functional properties of wheat gluten fractions

Prihod'ko¹,

Красноштанова²

2021

Collection of Scientific Papers

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Rapeseed proteins for technical applications: Processing, isolation, modification and functional properties – A review

Cited by 50 publications

References 144 publications

Assessment of genetically modified oilseed rape 73496 for food and feed uses, under Regulation (EC) No 1829/2003 (application EFSA‐GMO‐NL‐2012‐109)

Assessment of genetically modified oilseed rape 73496 for food and feed uses, under Regulation (EC) No 1829/2003 (application EFSA‐GMO‐NL‐2012‐109)

Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking

Investigation of the functional properties of wheat gluten fractions

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